“Deliciously Flavorful Grilled Chicken Enchiladas: A Fiery Twist to Classic Mexican Cuisine!”
GRILLED CHICKEN ENCHILADAS
Grilled Chicken Enchiladas are a mouthwatering Mexican-inspired dinner that takes your taste buds to the next level when cooked on the grill. Tender grilled chicken is mixed with a creamy filling, rolled into tortillas, and topped with homemade enchilada sauce and plenty of cheese. The smoky flavor from the grill adds an extra dimension of deliciousness to this classic dish.
Preparing chicken enchiladas on the grill is just as easy as baking them in the oven, but the end result is even more flavorful. It’s a perfect choice for a family meal on Mexican night, along with Grilled Chicken Tacos. If you’re a fan of chicken enchiladas, you should definitely try our Fajita Marinade for chicken, steak, or shrimp – it creates the most amazing fajitas using simple pantry staples.
To complete your Tex-Mex feast, consider making Foil Packet Mexican Corn or Skillet Mexican Street Corn as tasty side dishes. And don’t forget about Easy Green Salad for a fresh and refreshing addition to your meal. These grilled chicken enchiladas are rich, creamy, and packed with flavor – guaranteed to be a hit among all Tex-Mex enthusiasts.
INGREDIENTS FOR GRILLED CHICKEN ENCHILADAS:
Grilled Chicken Tenders
Creamy Filling (softened cream cheese, shredded cheese, green chile rub)
Enchilada Sauce (olive oil, all purpose flour, red chili powder, green chili powder, onion powder, ground cumin, dried oregano, kosher salt, chicken broth, tomato sauce, heavy whipping cream)
Flour Tortillas
Olive Oil
Green Chile Rub
Shredded Cheese
Lettuce (for serving)
Tomatoes (for serving)
Onion (for serving)
Salsa (for serving)
Sour Cream (for serving)
TOPPINGS FOR CHICKEN ENCHILADAS:
There are many delicious toppings that you can add to your grilled chicken enchiladas to enhance the flavors and textures. Here are a few ideas:
1. Shredded Lettuce: Add some freshness and crunch to your enchiladas by topping them with shredded lettuce.
2. Diced Tomatoes: Fresh tomatoes add a burst of juicy sweetness to balance out the richness of the creamy filling and cheese.
3. Chopped Onion: For added flavor and texture, sprinkle some finely chopped onion over your enchiladas.
4. Salsa: Whether it’s store-bought or homemade, salsa adds a tangy kick and extra moisture to the dish.
5. Sour Cream: If you enjoy a creamy finish, dollop some sour cream on top of your enchiladas for a cool contrast.
Feel free to mix and match these toppings or add any other ingredients that you love to create your perfect plate of grilled chicken enchiladas!
HOW TO MAKE GRILLED CHICKEN ENCHILADAS:
To make grilled chicken enchiladas, start by preparing the chicken. Season chicken tenders with olive oil and green chile rub, then grill them over indirect heat until they reach an internal temperature of 160°F. Once cooked, chop the chicken coarsely.
In a bowl, mix softened cream cheese, shredded cheese, and green chile rub. Add the chopped chicken to the mixture and combine well. Set aside.
Next, prepare the enchilada sauce by whisking together olive oil and flour in a skillet over medium heat. Add in chile powders, onion, garlic, cumin, oregano, salt, chicken broth, and tomato sauce. Cook for about 5 minutes before whisking in cream. Let the sauce cool before assembling the enchiladas.
Dip flour tortillas into the enchilada sauce and place them on a rimmed plate or dish. Spoon the chicken filling into each tortilla and roll them up tightly. Place the rolled enchiladas into a baking dish with the seam side down.
Cook the enchiladas on a preheated grill at 350 – 375°F with the grill closed for about 30 minutes. Sprinkle shredded cheese on top of the enchiladas and close the grill again for another 10-15 minutes until the cheese is melted.
Serve your grilled chicken enchiladas with shredded lettuce, tomatoes, onion, salsa, and sour cream if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat them in a covered oven at 350°F for about 15-20 minutes.
OVEN DIRECTIONS:
To make grilled chicken enchiladas in the oven, preheat your oven to 375°F. Follow the same steps for preparing the chicken and filling as mentioned for the grill method. Assemble the enchiladas by dipping flour tortillas into the enchilada sauce and spooning the chicken filling into each tortilla. Roll up the enchiladas and place them seam side down in a baking dish.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, uncover the dish and sprinkle shredded cheese on top of the enchiladas. Continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
Once cooked, remove from the oven and serve hot with shredded lettuce, tomatoes, onion, salsa, and sour cream if desired.
HOW TO STORE AND REHEAT:
To store the grilled chicken enchiladas, allow them to cool completely and then transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. When reheating, preheat your oven to 350°F and cover the enchiladas with foil. Place them in the oven and bake for about 15-20 minutes, or until they are heated through.
It is important to note that the nutritional information provided is estimated and may not be entirely accurate. Additionally, it is mentioned that the email address will not be published, indicating that this information is part of a recipe or cooking instructions that may have been shared via email or online platform. Overall, these grilled chicken enchiladas are a delicious Mexican-inspired dinner option that can be easily made on the grill for added smoky flavor.
GRILLING FACTS FOR CHICKEN ENCHILADAS:
Grilling chicken enchiladas adds a delicious smoky flavor to the dish that enhances the overall taste. The process of grilling the chicken tenders before mixing them with the creamy filling and rolling them into tortillas is just as easy as baking them in the oven. The result is a flavorful and satisfying Mexican-inspired dinner that will be a hit with Tex-Mex fans.
To grill the chicken tenders, start by drizzling them with olive oil and seasoning them with a green chile rub on both sides. Cook the chicken over indirect heat on the grill for about 5 minutes, then flip them and continue cooking until they reach an internal temperature of 160°F. This should take around 10 minutes. Once cooked, remove the chicken from the grill, let it rest for 5 minutes, and then chop it coarsely.
While the chicken is grilling, you can prepare the enchilada sauce by whisking together olive oil, flour, red chili powder, green chili powder, onion powder, ground cumin, dried oregano, salt, chicken broth, tomato sauce, and heavy whipping cream in a skillet. Cook this mixture for about 5 minutes until it thickens slightly. Let it cool before assembling the enchiladas.
To assemble the enchiladas on the grill, dip flour tortillas into the enchilada sauce and place them onto a rimmed dish. Spoon the chicken filling into each tortilla and roll them up tightly. Place the rolled-up enchiladas into a baking dish seam side down. Cook them on the grill at a temperature of 350-375°F with the lid closed for approximately 30 minutes.
After 30 minutes of cooking time on the grill, sprinkle shredded cheese over the enchiladas and close the grill again. Let them cook for an additional 10-15 minutes until the cheese is melted and bubbly. Serve the grilled chicken enchiladas with shredded lettuce, tomatoes, onions, salsa, and sour cream if desired.
If you prefer to bake the enchiladas in the oven instead of grilling them, you can cover them with foil and bake at 375°F for 30 minutes. Then, uncover them and top with cheese before continuing to bake for another 10-15 minutes until the cheese is melted.
Leftover grilled chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat them, simply place them in a 350°F oven covered with foil for about 15-20 minutes.
WHAT TO SERVE WITH CHICKEN ENCHILADAS:
When serving grilled chicken enchiladas, there are several delicious side dishes that complement the flavors of the dish. Here are a few options to consider:
1. Mexican Rice: A classic side dish that pairs perfectly with enchiladas. The flavorful rice is seasoned with spices like cumin and chili powder, adding an extra layer of taste to your meal.
2. Refried Beans: Creamy and flavorful, refried beans make a great accompaniment to enchiladas. They can be served as a side dish or even used as a filling for additional tortillas.
3. Guacamole: The creamy and rich texture of guacamole provides a refreshing contrast to the savory flavors of the enchiladas. Serve it as a dip or spread it on top of the enchiladas for added creaminess.
4. Mexican Corn Salad: Grilled corn combined with colorful bell peppers, red onions, and cilantro creates a vibrant and refreshing salad that complements the smoky flavors of the grilled chicken enchiladas.
5. Mexican Street Corn: Inspired by the popular Mexican street food “elotes,” this corn recipe is grilled and topped with mayo, cheese, and spices like chili powder and lime juice. It adds a unique twist to your meal.
These side dishes will enhance your dining experience, providing a variety of textures and flavors that perfectly complement the grilled chicken enchiladas.
GRILLED CHICKEN ENCHILADAS
Grilled Chicken Enchiladas are a delicious Mexican-inspired dinner that is taken to the next level when made on the grill. The grilled chicken tenders are mixed with a creamy filling, rolled into tortillas, and topped with homemade enchilada sauce and plenty of cheese. The added smoky flavor from grilling enhances the taste of these enchiladas. It’s just as easy to make them on the grill as it is in the oven, making it a convenient option for any backyard cookout or family meal.
To make these mouthwatering enchiladas, start by grilling the chicken tenders until they reach an internal temperature of 160°F. Chop the cooked chicken and mix it with softened cream cheese, shredded cheese, and green chile rub. Prepare the homemade enchilada sauce by whisking together olive oil, flour, chili powders, onion powder, garlic, cumin, oregano, salt, chicken broth, tomato sauce, and heavy whipping cream. Dip flour tortillas into the enchilada sauce and fill them with the chicken mixture. Roll up the enchiladas and place them in a baking dish.
Cook the assembled enchiladas on the grill at around 350-375°F for about 30 minutes until they are heated through. Sprinkle shredded cheese on top of the enchiladas and continue cooking for another 10-15 minutes until the cheese is melted. Serve these rich and creamy grilled chicken enchiladas with shredded lettuce, tomatoes, onions, salsa, and sour cream if desired. They are guaranteed to be a hit for any Tex-Mex enthusiast!
INGREDIENTS
– Grilled chicken tenders
– Creamy filling (softened cream cheese, shredded cheese, and green chile rub)
– Enchilada sauce (olive oil, all-purpose flour, red chili powder, green chili powder, onion powder, ground cumin, dried oregano, kosher salt, chicken broth, tomato sauce, and heavy whipping cream)
– Flour tortillas
– Olive oil
– Green chile rub
– Shredded cheese for topping
– Shredded lettuce, tomatoes, onion, salsa, and sour cream for serving
FOR THE CHICKEN:
To make the grilled chicken for the enchiladas, start by preparing a grill fire to about 350° using pecan or hickory wood for that delicious smoky flavor. Drizzle olive oil over the chicken tenders and season them with a green chile rub on both sides. Place the chicken tenders on the grill over indirect heat and close the grill. Cook them for about 5 minutes, then flip them and continue cooking until they reach an internal temperature of 160°, which should take around 10 minutes. Once cooked, remove the chicken from the grill and let it rest for 5 minutes before chopping it coarsely.
In a bowl, combine softened cream cheese with shredded cheese and green chile rub. Add the chopped grilled chicken to this mixture and mix well using a wooden spoon.
To prepare the homemade enchilada sauce, heat olive oil in a skillet over medium heat. Add flour to the skillet and whisk it together with the oil, cooking for about 2 minutes. Next, add red chili powder, green chili powder, onion powder, garlic powder, ground cumin, dried oregano, and salt to the skillet. Whisk all these ingredients together until combined. Then add chicken broth and tomato sauce to the skillet and continue whisking while cooking for about 5 minutes. Finally, pour in heavy whipping cream while whisking to combine everything. Remove the sauce from heat and let it cool before using it to assemble the enchiladas.
Note: The provided information is estimated and may not be accurate in terms of nutritional values.
FOR THE FILLING:
Grilled chicken tenders are combined with a creamy filling to create a delicious and flavorful filling for the enchiladas. The chicken is first cooked on the grill, giving it a smoky flavor that adds depth to the dish. Once cooked, the chicken is chopped coarsely and mixed with softened cream cheese and shredded cheese. This creamy filling adds richness and texture to the enchiladas.
The homemade enchilada sauce is what takes these grilled chicken enchiladas to the next level. Made with a combination of olive oil, flour, red chili powder, green chili powder, onion powder, ground cumin, dried oregano, salt, chicken broth, tomato sauce, and heavy whipping cream, this sauce is packed with flavor. It starts by cooking together olive oil and flour to create a roux. Then, the spices and seasonings are added along with chicken broth and tomato sauce. Finally, heavy whipping cream is whisked in to create a creamy and velvety sauce that perfectly complements the grilled chicken.
To assemble the grilled chicken enchiladas, flour tortillas are dipped into the homemade enchilada sauce before being filled with the creamy chicken mixture. The filled tortillas are then rolled up and placed seam side down in a baking dish. They are cooked on the grill at 350-375°F for about 30 minutes until they are heated through. Shredded cheese is sprinkled on top of the enchiladas and then they are closed again on the grill for another 10-15 minutes until the cheese is melted and bubbly. The finished enchiladas can be served with shredded lettuce, tomatoes, onions, salsa, and sour cream for a complete Tex-Mex meal.
FOR THE ENCHILADA SAUCE:
The enchilada sauce for these grilled chicken enchiladas is made from scratch using a combination of spices and pantry staples. In a skillet, heat olive oil and whisk in all-purpose flour to create a roux. Cook for about 2 minutes until the flour is lightly browned. Then, add red chili powder, green chili powder, onion powder, ground cumin, dried oregano, and kosher salt. Whisk the spices together until combined.
Next, pour in chicken broth and tomato sauce, continuing to whisk until well combined. Cook the sauce for about 5 minutes to allow the flavors to meld together. Finally, add heavy whipping cream to the sauce and whisk until fully incorporated. Remove the sauce from heat and let it cool before assembling the enchiladas.
FOR THE ENCHILADAS
These grilled chicken enchiladas are made with tender grilled chicken, a creamy filling, and homemade enchilada sauce. The chicken is seasoned with a green chile rub and cooked on the grill for a smoky flavor. The creamy filling is made with softened cream cheese and shredded cheese, mixed together with the chopped grilled chicken. The enchilada sauce is made from scratch with olive oil, flour, red chili powder, green chili powder, onion powder, ground cumin, dried oregano, salt, chicken broth, tomato sauce, and heavy whipping cream. The tortillas are dipped in the enchilada sauce and then filled with the chicken mixture before being rolled up and placed in a baking dish.
The filled tortillas are then cooked on the grill at 350-375°F for about 30 minutes until heated through. Shredded cheese is sprinkled on top of the enchiladas and they are returned to the grill for another 10-15 minutes until the cheese is melted and bubbly. The enchiladas can be served with shredded lettuce, tomatoes, onions, salsa, and sour cream for added flavor. Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven covered with foil for about 15-20 minutes.
INSTRUCTIONS
1. Prepare a grill fire to about 350° using pecan or hickory for smoke flavor.
2. Drizzle the chicken tenders with olive oil and season with green chile rub on both sides.
3. Cook the chicken tenders over indirect heat with the grill closed for about 5 minutes.
4. Flip the chicken and continue to cook until it reaches an internal temperature of 160°F, using a digital thermometer, for about 10 minutes.
5. Remove the chicken from the grill and let it rest on a cutting board for about 5 minutes. Then, chop it coarsely.
6. In a bowl, mix together softened cream cheese, shredded cheese, and green chile rub.
7. Add the chopped chicken to the cheese mixture and mix well with a wooden spoon.
8. Meanwhile, make the enchilada sauce by adding olive oil to a skillet and whisking in flour over medium heat for about 2 minutes.
9. Add red chili powder, green chili powder, onion powder, garlic powder, ground cumin, dried oregano, salt, chicken broth, and tomato sauce to the skillet. Whisk until combined.
10. Cook the sauce for about 5 minutes before whisking in heavy whipping cream. Remove from heat and let it cool before assembling enchiladas.
11. Dip flour tortillas into the enchilada sauce and place them onto a rimmed dish.
12. Spoon the chicken filling into the center of each tortilla and roll them up. Place them seam side down into a baking dish.
13. Cook the enchiladas on the grill at 350 – 375°F with the grill closed for about 30 minutes.
14. Sprinkle shredded cheese over the enchiladas and close the grill. Cook for another 10 – 15 minutes until the cheese is melted.
15. Serve the grilled chicken enchiladas with shredded lettuce, tomatoes, onion, salsa, and sour cream if desired.
16. If baking in an oven instead of grilling, preheat it to 375°F. Bake the enchiladas covered with foil for 30 minutes. Then, uncover and top with cheese before continuing to cook for another 10 – 15 minutes until the cheese is melted.
17. Store any cooled enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F oven covered with foil for about 15 – 20 minutes.
NOTES
– This recipe calls for grilling the chicken tenders before mixing them with the filling. If you prefer, you can also cook the chicken in a skillet or bake it in the oven.
– The enchilada sauce can be made ahead of time and stored in the refrigerator until ready to use. It will keep for up to 5 days.
– Feel free to customize the filling by adding additional ingredients such as black beans, corn, or diced bell peppers.
OVEN DIRECTIONS:
Preheat the oven to 375°F (190°C). Prepare the grilled chicken tenders as directed in the previous steps. Instead of grilling, you will cook the chicken tenders in a skillet over medium heat until they reach 160°F (71°C) using a digital thermometer, about 10 minutes. Remove the cooked chicken from the skillet and let it rest for about 5 minutes before chopping it coarsely.
In a separate skillet, make the enchilada sauce by adding olive oil and flour. Whisk them together and cook over medium heat for about 2 minutes. Add chile powders, onion, garlic, cumin, oregano, and salt to the skillet and whisk until combined. Next, whisk in chicken broth and tomato sauce, cooking for approximately 5 minutes. Finally, add cream to the sauce, whisking to combine everything. Remove from heat and allow it to cool before assembling the enchiladas.
Dip flour tortillas into the enchilada sauce and place them onto a rimmed dish. Spoon the chicken filling into the center of each tortilla and roll them up. Place the rolled enchiladas seam side down into a baking dish.
Bake the enchiladas in the preheated oven at 375°F (190°C) covered with foil for 30 minutes. Then uncover them, top with shredded cheese, and continue cooking for an additional 10-15 minutes until the cheese is melted.
Serve the oven-baked enchiladas with shredded lettuce, tomatoes, onions, salsa, and sour cream if desired.
Store any leftover cooled enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat them, preheat your oven to 350°F (175°C), cover the enchiladas with foil, and bake for about 15-20 minutes.
HOW TO STORE AND REHEAT:
To store the grilled chicken enchiladas, allow them to cool completely and then place them in an airtight container. They can be stored in the refrigerator for up to 3 days.
When you’re ready to reheat the enchiladas, preheat your oven to 350°F. Cover the enchiladas with foil and place them in the oven for about 15-20 minutes, or until they are heated through.
Alternatively, you can reheat individual portions of the enchiladas in the microwave. Place a portion on a microwave-safe plate and cover it loosely with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
Whether you choose to store and reheat the enchiladas in the oven or microwave, make sure to check that they are thoroughly heated before serving. Enjoy!
NUTRITION INFORMATION:
The nutritional information for these Grilled Chicken Enchiladas is estimated and may not be accurate. However, here are some general details about the dish:
Each serving of these enchiladas contains a combination of grilled chicken tenders, creamy filling, tortillas, homemade enchilada sauce, and plenty of cheese. The dish is rich and creamy with a touch of smokiness from being made on the grill.
Please note that the specific nutritional content may vary depending on the specific ingredients used and any additional toppings or sides added to the enchiladas. It’s always best to consult the packaging or labels of the individual products you use for more precise information.
YIELD:
This recipe yields a delicious and satisfying meal of grilled chicken enchiladas. The exact number of servings will depend on the size of the tortillas used, but typically this recipe makes about 8 to 10 enchiladas.
These enchiladas are packed with flavor and are perfect for feeding a crowd or for leftovers throughout the week. They can be easily reheated in the oven and enjoyed again and again.
SERVING SIZE:
Each serving of Grilled Chicken Enchiladas is packed with delicious flavors and satisfying ingredients. This recipe yields approximately 6 servings, depending on the size of the enchiladas and individual appetites.
To serve, simply plate up one or two enchiladas per person, depending on their preferences. These enchiladas are rich and creamy, so they can be quite filling. Pair them with your favorite Tex-Mex sides, such as Mexican Street Corn or a crisp Green Salad, to create a well-rounded meal.
Whether you’re hosting a family dinner or a casual get-together with friends, these Grilled Chicken Enchiladas are sure to be a hit. Enjoy the smoky flavor from grilling the chicken and savor the creamy filling wrapped in warm tortillas. Don’t forget to top them off with plenty of homemade enchilada sauce and melted cheese for the perfect finishing touch.
In conclusion, grilled chicken enchiladas offer a delicious and fulfilling meal option that combines the smoky flavors of grilled chicken with the rich and tangy taste of enchilada sauce. With a perfect blend of textures and spices, this dish is sure to satisfy any craving for Mexican cuisine. Whether enjoyed with friends or as a family dinner, these enchiladas are an excellent choice for those seeking a satisfying and flavorful meal.
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